GOURMANDE in OSAKA

Menu

Skip to content

Home
Dessert
Green & healthful
- dairy free guide
Japanese
Frenchy

Post navigation

← All tones of red

Generous apple brioche →

Champilège 4 : maitake quiche

GOURMANDE in OSAKA

A simple quiche, with a bouquet of two mushrooms.

Eringi, (cultivated pleurotes).

Maitake.

With a little red onion.

View original post

Share this:

Email
Print
Facebook
Twitter
Reddit
More

Pinterest

Like this:

Like Loading...

Related

Posted on November 14, 2014 by My • This entry was posted in Uncategorized. Bookmark the permalink.

Post navigation

← All tones of red

Generous apple brioche →

Leave a Reply Cancel reply

Enter your comment here...

Fill in your details below or click an icon to log in:

Email (required) (Address never made public)

Name (required)

Website

You are commenting using your WordPress.com account. ( Log Out / Change )

You are commenting using your Twitter account. ( Log Out / Change )

You are commenting using your Facebook account. ( Log Out / Change )

Connecting to %s

Notify me of new comments via email.

Notify me of new posts via email.

Δ

Ello ! Bonjour ! Konnichiwa !

Gâteaux (French desserts)

Wagashi Saga (all Japanese sweets)

Search

Chocolate Gourmandises

Gohan -Japanese rice

Follow Blog via Email

Enter your email address to follow this blog and receive notifications of new posts by email.

Email Address:

Ryori – Japanese meal

Top Posts

Ama-ebi, Hokkaido sweet shrimps, with radish sushi
Simple nori okaki. Make your own Japanese rice crackers.
Tamago-chan, cute egg wagashi (recipe for kashiwa-mochi)
Wagashi saga. Full edition.
Lemon snow-flake mochi and mochinnamon bun
Takana-zuke pickled leaves at home (failed and corrected)
Komochi shishamo, fertile Hokkaido fish
Tokoroten cherry...
Mayonnaise with a fork, et l'oeuf mayo au yuzu
14 chocolate gourmandises for tomo-choko day

petites entrées

Okonomiyakis Compil’

Sushi at home

Japanese cuisine

Wagashi Maniac
Tokyo Station, Yukari's Japanese cuisine
Sommelier en the japonais
Hiroyuki's Japanese Cooking
Happy Thermomixing
Shizuoka Gourmet

Serial Udon

soba-mania

Vegetale, the 100% plant menu

Older

Older

Osakan Korean Gourmande

Eaten recently

Today’s bibinbap
Champilège 3 : Fall fungi pie soup
Champilège 2 : amuse-shiitake
Generous apple brioche
Champilège 4 : maitake quiche
All tones of red
Champilège final : genmai ‘shroom risotto
Hot plate muffins with fig, walnut and cinnamon
Brochettes et marrons
Curried greens
Chilled miso somen soup
Romanesco ganmodoki
Easy steamed kabocha pumpkin flan
Tarte automne-été aux trois fruits (Summer-Fall triple pie)
Putting wine in my ratatouille…
Gifu squash and fondue-pa’
Hokkaido red peas
Bear beer pancakes, with 3 Autumn fruits
Veggie kurokke with walnut kabosu creamy pesto
Provence fragrances escaping from the oven
Craditionnal trumpets. Nearly…
Japanesed mudardara
Lunch around veggie kurokke
Asian breakfast : salmon okayu
Easy little carbonade, with early Autumn market’s basket…
Poteto sobagaki, Japanese gnocchi
Arare rice crackers : zarame ume + shoyu
Mexiiiiiico…ooosaka !
Aka endo-mame okayu, red pea rice porridge
Mushroom ratatouille and mozuku
Special grilled veg’ pizza
Deconstructed inari soba and 4 treasure mozuku soup
Caramelized onion polentart
Fish and fish skillet pizza
Hatcho-miso soba
Mabo fair : aubergine and tofu
Matcha and mango
Sara udon lunch
New ginger carrot okara cookies
Veggies for katsuo tataki (seared bonito)
Vanilla panna cotta (plant based)
Pesto and chirimen-jako
I heart skewers
Tama konnyaku, tama aubergine
Wagashi saga 2 : Choco chip matcha-an daifuku-mochi (from mochiko)
Nankin ramen and flowery ruccola
Tale of 2 aubergines
Refreshing trio
Ayu hungry ?
Pave de tofu aux champignons de Paris, riz cantonais aux fleurs de nira
That sweet fish bread, heritage from our Roman ancestors (French Pissaladiere)
Pattzukis and basil argan oil zucchini
Fava mitsuba green dip
Cobb style
Creamy pasta
Pizza heart
Willow leaf fish
Vitamin colors
Pineapple biryani
Pesto presto and miso
Nearly classic luncheon : zaru-soba
Poulet Dijon-Tahiti + Sweet Corn Sweet Rice
Fresh wasabi Spring rolls
Summer salad with argan oil and black beans
Hungry girl okonomiyaki
Fevoulet (a very old French specialty)
Red dosa
With tomato tsuyu and white goya.
Kabocha no nitsuke, and a new Japanese food : wheat natto
Scallop biryani
Grating wasabi
Mouth refreshing “pickles”
Oyi neang guk, seki-han and daurade flambee au pastis.
Ninja onigiri
Sanma
Neon colored stalks
Left over make over
Fish and broccoli green curry, steamed sticky rice
Saba no misoni (miso mackerel)
La France sur tartelette (pear chocolate no bake pie)
Green chili polenta
Rôti, farci, roulé. (Summer pork roast)
Carrot tsuyu for hand-pulled somen noodles
Ginger potato salad
Masala cookies
Tororo soba
Matcha tortilla tacos
Shio-yaki. Pure fish.
Ichigo-dama, strawberry pearls
Skillet pizza, plant based

Tofu & faux-tofu

Compil’

Serial udon (Japanese white wheat noodles)

soba-mania / SOBA ike-men (noodle arrangement)

okonomiyaki gourmands

Osechi compil' (Traditional Japanese New Year Food)

Korean Gourmande

Pizza, pizza and like a pizza

Chocolate Gourmandises

Crazy and Healthy Sweets

French desserts - Dessert francais

Wagashi Saga : Japanese sweet posts

Pizza Mille

Create a free website or blog at WordPress.com.

Follow Following
- GOURMANDE in OSAKA
- Already have a WordPress.com account? Log in now.

%d bloggers like this: